Head chef at Isaac’s in The Grand Hotel Birmingham, Brad French spoke exclusively to Express.co.uk about creating homemade Yorkshire puddings. “When it comes to mastering the classic Yorkshire pudding, it is really quite simple,” he promised. At Isaac’s, chef “much-loved recipe uses the classic 1:1:1 ratio of eggs, milk and flour” – measured by volume not weight.
There’s one key element of creating the most tasty homemade Yorkshire puddings, though, and that is to “prepare the batter the night before” you plan to cook them. Mr French explained: “Chilling it overnight before mixing with the hot fat (beef dripping is best) is crucial in getting a good rise.” He also cautioned home cooks to “never, ever, open the oven before the timer goes off or they’ll sink”.
Festive giant Yorkshire pudding recipe
Serves: four
If you have perfected the high rise of a Yorkshire pudding following Mr French’s cooking tips, then it could be time to try out a festive spin. Shared by Gousto – famed for their British meals – the camembert-filled Yorkshire pudding is a must-try.
Making the batter
Combine eggs, flour and milk and season with salt; leave the batter to rest in the fridge overnight.
Mix the hot fat dripping with the Yorkshire pudding mixture then bake in the oven for about 12 minutes, or until the batter is puffed up and golden.
Once cooked, add the camembert to the centre of the Yorkshire pudding, piercing the top a few times with a sharp knife.
Return the Yorkshire pudding to the oven for a final eight minutes, or until the camembert has melted.
When serving, cut the giant Yorkshire pudding in half (or quarters) through the centre of the baked camembert.
Dining and Cooking